2 large Portobello mushrooms
2 tsp Extra Virgin Olive Oil
1/2 onion, chopped in cubes
1 small courgette, chopped
1 tomato, chopped
1 clove garlic
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp black pepper
50g (1.7oz) mozzarella cheese
Preheat the oven to 190º C (gas mark 5).
Cut off the stems of the Portobello mushrooms using a sharp knife. With a spoon, carefully scrape out the ribbing and create a bowl in the under-side of the mushrooms. Dice all innards and set aside.
In a non-stick frying pan, heat the olive oil. Add the onion until it starts to sweat (2-3 min). Add the courgette and reserved mushroom innards and cook until just soft (3-5 min).
Add the chopped tomatoes and spices. Sauté for an additional 3 minutes to combine the flavors. Remove from heat.
Place mushroom caps, upside-down on a greased, foil-lined baking sheet. Gently fill the caps with the warm veggie mixture.
Bake in the oven for 25-30 minutes. Top with a sprinkling of cheese and bake the mushrooms for another 10-12 mins until the cheese turn golden.
|Food Group||Food item|
|OILS AND FATS||Olive oil and Margarine|
|VEGETABLES||Courgettes, marrow, squash, aubergine|
|EGGS AND DAIRY||Cheese e.g Cheddar, Brie, Edam (a thumb)|